I discovered this recipe from Covent Garden's 365 soups cookbook, and think its so tasty that it MUST be shared. Its healthy, hearty, cheap and full of flavour.
- 1 large onion, finely chopped;
- 2 cloves of garlic, crushed;
- 1 tablespoon sesame seeds;
- 1 tablespoon cumin seeds;
- 1 teaspoon coriander seeds;
- 1 teaspoon cayenne pepper;
- 1 teaspoon honey (runny or set);
- 340g sweet potatoes, cubed;
- 340g butternut squash, cubed;
- 410g tin of chickpeas, drained and rinsed;
- 1 small lime, zest and juice;
- 1 tablespoon olive oil;
- 1200ml vegetable stock.
First: Heat the oil in a large saucepan and add the onions and crushed garlic. Stir and put a lid on for 10 minutes on a low heat until the onions are soft but not browned.
Second: Add the spices, lime zest and juice, and honey and stir for 30 seconds to make a paste.
Third: Add the boiling stock, sweet potatoes and butternut squash, stir and leave for 10 minutes or until the vegetables are soft.
Fouth: Add the chickpeas and stir, leave for a further 10 minutes.
Fifth: Blitz in the blender to make a smooth soup, season to taste and then shove it in your mouth!
It tasted so good that I happily tucked in and only remembered halfway through the bowl that I should take a snapshot of the finished recipe! I think it's best with a seeded roll and a lump of cheese to dip in.